Just Like Sugar? - Page 2

emel · 12-02-2011, 01:32 PM

I just bought something for my husband called Sustabowl.
Inulin and fructose. The loose stuff is 6 cal per tsp and measures like sugar.
The packets have a higher fructose to inulin ratio, so they come in at 5 cal per packet with a smidge less fiber.

I don't think I'd use it until P3 or P4, but it might be a good choice for the ongoing abstinance from table sugar.

In2Win · 12-13-2011, 03:39 PM

I remembered reading this thread a few weeks ago & low & behold I came across some & bought a canister. I tried it & quickly bought more

I put some on my tongue, it was mildly bitter briefly, much less then Stevia that I use daily in my tea & egg creams. After that brief bitterness, the sweetness came on and instantly brought up good, old, summer-time sweet tea memories. There was no after taste. I plan to try it in some lc peanut butter cookies this week, I think it will work out wonderfully. If you are used to 'real sugar' this will not seem sweet enough, or real enough, but give it time. Most sugar substitutes take time to adjust to. I prefer natural substitutes over artificial ones, but most sugar subs will take getting used too. No sugar sub I have found tastes exactly like sugar, but this one is now my top choice.

shelbyla · 12-13-2011, 04:49 PM

Excellent! Thanks for the review. I got mine but haven't had a chance to use it yet. First up, the salmon dish.

pjsam1156 · 12-13-2011, 04:55 PM

Quote:

Originally Posted by shelbyla

I haven't gotten it yet. Stay tuned...

I don't know if this stuff is a problem for anyone, but my fav brown sugar sub is Diabetisweet brown. I use it all the time.

Hope that helps.

Twirl · 12-19-2011, 09:31 PM

I haven't gotten it yet but I'm interested. Maria's blog has some recipes that use it. Haven't found many other bloggers who are using it.

shelbyla · 12-20-2011, 05:09 AM

Did one small experiment with it in a cheesecake. I used the brown sugar as the sweetener in the nut crust which was delicious. I also used some of the baking product in the body of the cheesecake. The baking product is almost a 2 for 1 substitute (1.875 c = 1 c) and I was worried that the extra volume would impact the cheesecake. It didn't appear to except there was a LOT of batter--so much that it over flowed the pan. Also, while the cheesecake was appropriately dense, it didn't seem to stay together and cut in slices as well as usual. I need to make one of these just plain because I tinkered around with more than one ingredient (added SF caramel too) so I'm not sure what actually caused the above if anything. Stay tuned...

Lildrew · 12-20-2011, 02:33 PM

Quote:

Originally Posted by shelbyla

Did one small experiment with it in a cheesecake. I used the brown sugar as the sweetener in the nut crust which was delicious. I also used some of the baking product in the body of the cheesecake. The baking product is almost a 2 for 1 substitute (1.875 c = 1 c) and I was worried that the extra volume would impact the cheesecake. It didn't appear to except there was a LOT of batter--so much that it over flowed the pan. Also, while the cheesecake was appropriately dense, it didn't seem to stay together and cut in slices as well as usual. I need to make one of these just plain because I tinkered around with more than one ingredient (added SF caramel too) so I'm not sure what actually caused the above if anything. Stay tuned...

Be still my

!!!

C'Marie · 12-20-2011, 10:51 PM

So I woulda totally just eaten the rest that would've overflown the pan with a spoon. Just sayin'....

How'd it taste?

sungoddess · 03-26-2012, 11:39 AM

I just made Maria's Reese's peanut donuts. Finally a recipe that worked for me. They are yummy. I used the baking version of Just Like Sugar. I thought it was equivalent cup for cup for sugar, but it is not as sweet and I would say you need to use it with another sweetener. It has a slightly bitter taste to it.

I made the recipe with the Just Like Sugar and replaced the stevia glycerite she calls for with a half a Splenda QuikPac. I hoarded a bunch of those. I can't deal with the bitterness of some stevias. I must be one of those super tasters.

The donuts are delicious and I am anxious to try other recipes with the Just Like Sugar. I tried to make meringues with it, but it didn't work.

dawnyama · 03-26-2012, 12:52 PM

I found the Just Like Sugar in my health food store. The original and the brown. I can now use this too!!! Yay. But I have to be in P3 first to use it in these yummy foods.

Lildrew · 03-26-2012, 05:32 PM

I made Maria's chocolate chip cookies and they are really good!! I didn't have the Stevia the first time I made it, but added it the second and quite honestly I like them better without the Stevia.

I have been gaining in P3 so I have to stop eating them to see if that the reason, but I highly recommend them!!!

belfrybat · 03-26-2012, 06:06 PM

I haven't heard of Just Like Sugar, will have to keep an eye out for it. My favourite sweetener in both white and brown is Diabeti Sweet. But it is really pricey. Everything I've made from it has come out great. Not sure it would do caramels, though. And not sure I want to try them since I'd probably scarf down the whole batch.

star a.d. · 03-27-2012, 10:24 PM

I'm not 100% sold on the just like sugar. I'm sure it adds texture to baked goods though. I made the gingerbread donuts with brown butter dipping sauce on maria's site, gave a bunch to my sister, and she felt quite blood sugar crash-y after the sauce, which is heavy on the JLS. what a drag. it's GOOD, but I'd still mix it with erythritol and stevia.

pendragginp · 03-28-2012, 02:46 AM

I tried the table version in my tea and ended up adding ez-sweetz too. But I like my chai sweet.

If it adds some of the bulk of sugar to baking I would use it just for that though, for the improved texture.

I've had a problem with other stevia products but I did order the stevia glycerite and it came yesterday. Maria's site says it has none of the bitterness some of the others have; I hope that's actually true, and not just a personal taste thing. Or if it is I hope my taste finds the same thing!

sungoddess · 03-28-2012, 08:32 AM

Quote:

Originally Posted by star a.d.

I'm not 100% sold on the just like sugar. I'm sure it adds texture to baked goods though. I made the gingerbread donuts with brown butter dipping sauce on maria's site, gave a bunch to my sister, and she felt quite blood sugar crash-y after the sauce, which is heavy on the JLS. what a drag. it's GOOD, but I'd still mix it with erythritol and stevia.

Oh no..... that's a bummer!

Quote:

Originally Posted by pendragginp

I tried the table version in my tea and ended up adding ez-sweetz too. But I like my chai sweet.

If it adds some of the bulk of sugar to baking I would use it just for that though, for the improved texture.

I've had a problem with other stevia products but I did order the stevia glycerite and it came yesterday. Maria's site says it has none of the bitterness some of the others have; I hope that's actually true, and not just a personal taste thing. Or if it is I hope my taste finds the same thing!

Please post what you think of it. I made something from her site and subbed with NuNaturals stevia and all I could taste was horrid bitterness. And NuNaturals is not known to taste bitter. I have such trouble subbing with stevia. I am going to try the caramel sauce with it since no other sugar sub seems to work for that.

star a.d. · 03-28-2012, 04:02 PM

I think stevia glycerite is probably much milder than the nunaturals stevia, which if used in proper proportions is lovely and not bitter, I found. I used drops of stevia to make up for the 1 tsp of glycerite when I tried her recipes.

pendragginp, do keep us updated!

elainesmith · 12-03-2012, 05:21 PM

I used Just like Sugar Brown sugar in a Dad Carpender Chocolate Chip recipe...the one on the back of the Nevada Manna and they are WONDEFUL.

JUST LIKE REAL BOUGHT CHOCOLATE CHIP COOKIES..you know the national brand...

I have the white too, but havent tried it yet.

elainesmith · 12-03-2012, 05:21 PM

That should be Dana Carpender...lol

12-13-2011, 03:39 PM	#32
In2Win Senior LCF Member Join Date: Feb 2010 Location: NZ Posts: 597 Gallery: In2Win Stats: 273/235/140 WOE: LCHF	I remembered reading this thread a few weeks ago & low & behold I came across some & bought a canister. I tried it & quickly bought more I put some on my tongue, it was mildly bitter briefly, much less then Stevia that I use daily in my tea & egg creams. After that brief bitterness, the sweetness came on and instantly brought up good, old, summer-time sweet tea memories. There was no after taste. I plan to try it in some lc peanut butter cookies this week, I think it will work out wonderfully. If you are used to 'real sugar' this will not seem sweet enough, or real enough, but give it time. Most sugar substitutes take time to adjust to. I prefer natural substitutes over artificial ones, but most sugar subs will take getting used too. No sugar sub I have found tastes exactly like sugar, but this one is now my top choice. Last edited by In2Win; 12-13-2011 at 03:59 PM..

03-26-2012, 11:39 AM	#39
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	I just made Maria's Reese's peanut donuts. Finally a recipe that worked for me. They are yummy. I used the baking version of Just Like Sugar. I thought it was equivalent cup for cup for sugar, but it is not as sweet and I would say you need to use it with another sweetener. It has a slightly bitter taste to it. I made the recipe with the Just Like Sugar and replaced the stevia glycerite she calls for with a half a Splenda QuikPac. I hoarded a bunch of those. I can't deal with the bitterness of some stevias. I must be one of those super tasters. The donuts are delicious and I am anxious to try other recipes with the Just Like Sugar. I tried to make meringues with it, but it didn't work. __________________ Good broth resurrects the dead. ~ South American Proverb

03-28-2012, 02:46 AM	#44
pendragginp Senior LCF Member Join Date: Jun 2008 Posts: 469 Gallery: pendragginp	I tried the table version in my tea and ended up adding ez-sweetz too. But I like my chai sweet. If it adds some of the bulk of sugar to baking I would use it just for that though, for the improved texture. I've had a problem with other stevia products but I did order the stevia glycerite and it came yesterday. Maria's site says it has none of the bitterness some of the others have; I hope that's actually true, and not just a personal taste thing. Or if it is I hope my taste finds the same thing! __________________ Plum

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12-02-2011, 01:32 PM	#31
emel Way too much time on my hands! Join Date: Apr 2003 Location: VA Posts: 16,354 Gallery: emel	I just bought something for my husband called Sustabowl. Inulin and fructose. The loose stuff is 6 cal per tsp and measures like sugar. The packets have a higher fructose to inulin ratio, so they come in at 5 cal per packet with a smidge less fiber. I don't think I'd use it until P3 or P4, but it might be a good choice for the ongoing abstinance from table sugar.

12-13-2011, 04:49 PM	#33
shelbyla Very Gabby LCF Member!!! Join Date: Dec 2010 Location: Los Angeles, CA Posts: 4,673 Gallery: shelbyla Stats: 210/141/140 WOE: hhCG, rx hCG Start Date: rx hCG R5 start 08/11/12	Excellent! Thanks for the review. I got mine but haven't had a chance to use it yet. First up, the salmon dish.

12-19-2011, 09:31 PM	#35
Twirl Senior LCF Member Join Date: Jun 2010 Location: Los Angeles Posts: 170 Gallery: Twirl Stats: 295.9/247.7/140 WOE: low carb, hhcg Start Date: lc 6.24.10, hhcg 10.22.11	I haven't gotten it yet but I'm interested. Maria's blog has some recipes that use it. Haven't found many other bloggers who are using it.

12-20-2011, 05:09 AM	#36
shelbyla Very Gabby LCF Member!!! Join Date: Dec 2010 Location: Los Angeles, CA Posts: 4,673 Gallery: shelbyla Stats: 210/141/140 WOE: hhCG, rx hCG Start Date: rx hCG R5 start 08/11/12	Did one small experiment with it in a cheesecake. I used the brown sugar as the sweetener in the nut crust which was delicious. I also used some of the baking product in the body of the cheesecake. The baking product is almost a 2 for 1 substitute (1.875 c = 1 c) and I was worried that the extra volume would impact the cheesecake. It didn't appear to except there was a LOT of batter--so much that it over flowed the pan. Also, while the cheesecake was appropriately dense, it didn't seem to stay together and cut in slices as well as usual. I need to make one of these just plain because I tinkered around with more than one ingredient (added SF caramel too) so I'm not sure what actually caused the above if anything. Stay tuned...

12-20-2011, 10:51 PM	#38
C'Marie Very Gabby LCF Member!!! Join Date: Jan 2011 Posts: 4,047 Gallery: C'Marie Stats: 270/down 110-ish/ goal 147 WOE: hCG Rx shots/JUDDD maintain Start Date: 1/4/2010 Now R9 P2	So I woulda totally just eaten the rest that would've overflown the pan with a spoon. Just sayin'.... How'd it taste?

03-26-2012, 12:52 PM	#40
dawnyama Way too much time on my hands! Join Date: Oct 2006 Location: Irmo, SC Posts: 21,297 Gallery: dawnyama Stats: 154/???/115 5'4" WOE: Hhcg/Rwhatever P2 Start Date: 6/1/09	I found the Just Like Sugar in my health food store. The original and the brown. I can now use this too!!! Yay. But I have to be in P3 first to use it in these yummy foods.

03-26-2012, 05:32 PM	#41
Lildrew Major LCF Poster! Join Date: Nov 2010 Posts: 1,070 Gallery: Lildrew Stats: 171.4/162/140 WOE: hHcg/later LC Start Date: 7/16/12	I made Maria's chocolate chip cookies and they are really good!! I didn't have the Stevia the first time I made it, but added it the second and quite honestly I like them better without the Stevia. I have been gaining in P3 so I have to stop eating them to see if that the reason, but I highly recommend them!!!

03-26-2012, 06:06 PM	#42
belfrybat Senior LCF Member Join Date: Aug 2005 Location: Texas Posts: 735 Gallery: belfrybat WOE: Lowish carb (formerly on Protein Power)	I haven't heard of Just Like Sugar, will have to keep an eye out for it. My favourite sweetener in both white and brown is Diabeti Sweet. But it is really pricey. Everything I've made from it has come out great. Not sure it would do caramels, though. And not sure I want to try them since I'd probably scarf down the whole batch.

03-27-2012, 10:24 PM	#43
star a.d. Senior LCF Member Join Date: Feb 2009 Posts: 887 Gallery: star a.d. Stats: 235/203.5/165-off the wagon-247+/213/235/198/165 WOE: hHCG rogue...still figuring it out	I'm not 100% sold on the just like sugar. I'm sure it adds texture to baked goods though. I made the gingerbread donuts with brown butter dipping sauce on maria's site, gave a bunch to my sister, and she felt quite blood sugar crash-y after the sauce, which is heavy on the JLS. what a drag. it's GOOD, but I'd still mix it with erythritol and stevia.

03-28-2012, 04:02 PM	#46
star a.d. Senior LCF Member Join Date: Feb 2009 Posts: 887 Gallery: star a.d. Stats: 235/203.5/165-off the wagon-247+/213/235/198/165 WOE: hHCG rogue...still figuring it out	I think stevia glycerite is probably much milder than the nunaturals stevia, which if used in proper proportions is lovely and not bitter, I found. I used drops of stevia to make up for the 1 tsp of glycerite when I tried her recipes. pendragginp, do keep us updated!

12-03-2012, 05:21 PM	#47
elainesmith Senior LCF Member Join Date: Jul 2010 Location: Extreme western upper SC, USA Posts: 143 Gallery: elainesmith WOE: low carb Start Date: July 2010	I used Just like Sugar Brown sugar in a Dad Carpender Chocolate Chip recipe...the one on the back of the Nevada Manna and they are WONDEFUL. JUST LIKE REAL BOUGHT CHOCOLATE CHIP COOKIES..you know the national brand... I have the white too, but havent tried it yet.